Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleComparison of wheat, soybean, rice, and pea protein properties for effective applications in food products.AuthorsZhao, Hefei; Shen, Chun; Wu, Zijian; Zhang, Zhong; Xu, ChangmouPublicationJournal of Food Biochemistry, 2020, Vol 44, Issue 4, p1ISSN0145-8884Publication typeArticleDOI10.1111/jfbc.13157